ᐅ Recirculating Range Hood in New Build KfW40/Energy-Efficient Home – Any Experiences?

PMW1993 schrieb:

Airflow

Exhaust air.

Arauki11 schrieb:

Of course, you can smell the cooking for a while, although I don’t always understand why people want to get rid of the smell of good food completely and immediately;

I’ve never understood that either. Delicious food is allowed to have a scent.

Arauki11 schrieb:

Floating grease clouds like in a fast-food place should actually be eliminated in today’s show kitchens.

We don’t have a show kitchen, but it’s open, and I don’t have a grease film in the room, even though we often don’t run the recirculation system.

nordanney schrieb:

No offense intended. But a 500€ hood is nothing more than a fan compared to Berbel, Gaggenau, Novy, Bora, etc.

I chose exactly what I need and what I am satisfied with. A "size comparison" doesn’t help me much; there is always something bigger, better, more impressive. I was talking about our solution, which works wonderfully for us—not more, but not a bit less either.
A thread thrives on different perspectives, and the original poster can then decide if it helps them.

nordanney schrieb:

Then you obviously don’t know any “truly” well-functioning recirculation hoods.

Fortunately, there are many things I don’t know, and yet I don’t feel the need for them.

Arauki11 schrieb:

Fortunately, I don’t know many things, and yet I don’t miss them.

It also depends on the use case. If you regularly fry and occasionally even deep-fry, a cheap convection oven is not enough. For other cooking methods, it might be sufficient.
We were “heavy cooks” using an inexpensive convection oven, which wasn’t ideal. Sure, it was manageable with some airing afterward.
Now we have an exhaust system with a 200mm (8 inch) duct – there is a huge difference. The more expensive convection solutions are generally comparable to our exhaust system. They address completely different issues.

(I’m writing this because the argument “you don’t miss what you don’t know” isn’t a good one. If it were, you wouldn’t know what you actually need…)

Allthewayup schrieb:

We have programmed the controlled residential ventilation system within the BUS system so that when the stove is used, the ventilation function increases from 30% power to 70% for 30 minutes. This quickly removes the “used” and odor-laden air and replaces it with fresh air.

This mainly concerns the exchange of potentially humid air as well... for example, when cooking pasta.

When it comes to different price ranges, it often comes down to the appropriate volume, but also the noise level. A common argument is, "I don’t even turn on the range hood because it’s too loud," which can be invalidated with higher-priced models. Ideally, the range hood should be turned on before the cooking generates strong odors, so an effective airflow is established. Also, modern hoods typically have a minimum 10-minute after-run time planned after cooking. This is especially important for recirculating systems to allow the activated carbon filters to dry after cooking processes that produce a lot of steam.

chand1986 schrieb:

It also depends on the application.

I completely agree; that’s exactly why I described our specific use case. Different user behavior or preferences will likely lead to a different solution; I assume nothing else!

chand1986 schrieb:

"heavy cookers"

A completely different use case than ours, even for the kitchen itself.

chand1986 schrieb:

(I’m saying this because the argument "you don’t miss what you don’t know" isn’t a good one. If it were, you wouldn’t know what you actually need...)

Maybe I described that unclearly. I’m also familiar with other appliances and have looked into them, but we still had this device from the previous apartment and remain absolutely satisfied with it, fully aware that— as always—there are better and more expensive options, if we wanted. As I mentioned, I really enjoy using the grill (for example, today) on the terrace, which certainly isn’t everyone’s preference. I completely understand anyone who feels differently.
Maybe I should put it this way: given our individual usage and preferences, we saw no need for a higher-end system and are satisfied with this recirculation hood.
For us, things like air conditioning were essential, while for someone else that might be unnecessary luxury.
I definitely don’t want to tell anyone that ours is better or the only sensible choice; of course, it’s the other way around as well. Only the original poster can determine how what is read here fits their own situation.

Arauki11 schrieb:

Only the original poster can determine how what is read here applies to their own situation.

Exactly. And my recommendation is to specify the use case.
For a steam oven/convection oven kitchen where frying is done mostly on the balcony and not deep-frying indoors, a standard convection system is sufficient.

If you sear food inside the house, cure green herrings for pickling, prepare 3kg (6.6 lbs) of meat patties for buffets, or cook large quantities of fried potatoes on a hot griddle (which in our case produces very strong odors), a different solution is simply required. In that case, I recommend an extraction system or very high-quality convection variants.

I admit I am a fan of extraction systems: we often have stocks or sauces simmering that release steam for hours.